RECIPE FOR VEGETARIAN SALAD RECIPES

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CHICKPEA SALAD RECIPE | JAMIE OLIVER SALAD RECIPES



Chickpea salad recipe | Jamie Oliver salad recipes image

If you ask me, we just don't use chickpeas in enough stuff – try this salad and you'll be converted

Total Time 10 minutes

Yield 4

Number Of Ingredients 11

1 small red onion peeled
1-2 fresh red chillies deseeded
2 handfuls ripe red or yellow tomatoes
1 lemon
extra virgin olive oil
sea salt
freshly ground black pepper
410 g tinned chickpeas drained, or around 4 large handfuls of soaked and cooked chickpeas
1 handful fresh mint chopped
1 handful fresh green or purple basil finely ripped
100 g feta cheese

Steps:

    1. First of all, finely slice your red onion. Once that's done, finely slice your chillies then roughly chop your tomatoes, mixing them in with the onion and chillies. Scrape all of this, and the juice, into a bowl and dress with the juice of half a lemon and 3 tablespoons of good extra virgin olive oil. Season to taste. Heat the chickpeas in a pan, then add 90 per cent of them to the bowl. Mush up the remaining chickpeas and add these as well – they will give a nice creamy consistency. Allow to marinate for a little while and serve at room temperature.
    2. Just as you're ready to serve, give the salad a final dress with the fresh mint and basil. Taste one last time for seasoning – you may want to add the juice from your remaining lemon half at this point. Place on a nice serving dish and crumble over the feta cheese.

Nutrition Facts : Calories 272 calories, FatContent 16.5 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 11.5 g protein, CarbohydrateContent 19.6 g carbohydrate, SugarContent 3.5 g sugar, SodiumContent 1.43 g salt, FiberContent 5.6 g fibre

GREEK SALAD RECIPE - BBC GOOD FOOD



Greek salad recipe - BBC Good Food image

Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish

Total Time 15 minutes

Prep Time 15 minutes

Yield Serves 4 as a side - easily doubled for main course

Number Of Ingredients 7

4 large vine tomatoes, cut into irregular wedges
1 cucumber, peeled, deseeded, then roughly chopped
½ a red onion thinly sliced
16 Kalamata olives
1 tsp dried oregano
85g feta cheese, cut into chunks (barrel matured feta is the best)
4 tbsp Greek extra virgin olive oil

Steps:

  • Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl.
  • Lightly season, then serve with crusty bread to mop up all of the juices.

Nutrition Facts : Calories 270 calories, FatContent 24 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 8 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 3 grams fiber, ProteinContent 9 grams protein, SodiumContent 2.64 milligram of sodium

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    1. First of all, finely slice your red onion. Once that's done, finely slice your chillies then roughly chop your tomatoes, mixing them in with the onion and chillies. Scrape all of this, and the juice, into a bowl and dress with the juice of half a lemon and 3 tablespoons of good extra virgin olive oil. Season to taste. Heat the chickpeas in a pan, then add 90 per cent of them to the bowl. Mush up the remaining chickpeas and add these as well – they will give a nice creamy consistency. Allow to marinate for a little while and serve at room temperature.
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